Description
Warm Potato Salad with Spring Onion & Mustard Dressing is a vibrant, tangy, and comforting side dish featuring tender baby potatoes combined with a zesty mustard dressing. Enhanced with fresh spring onions and parsley, this salad is perfect for spring or summer meals and can be served as a delightful accompaniment or light main.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
Dressing
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix-Ins
- 1/2 cup spring onions, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and allow them to cool slightly until warm but not hot.
- Prepare the Dressing: While the potatoes are cooking, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
- Combine Ingredients: In a large mixing bowl, add the warm potatoes along with chopped spring onions and fresh parsley. Gently toss to mix the elements evenly.
- Add Dressing and Toss: Pour the prepared mustard dressing over the potato mixture. Gently toss all the ingredients until the potatoes are well coated with the dressing.
- Serve: Serve the potato salad warm, garnished with additional fresh parsley if desired to enhance flavor and presentation.
Notes
- Do not overcook the potatoes; they should be tender yet hold their shape.
- This salad is best served warm but can also be enjoyed at room temperature.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Make sure to use fresh Dijon mustard for the best tangy flavor.
- Adjust salt and pepper according to taste preferences.
